Rolled mushroom omelet
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This fun spin on a traditional omelet is extremely versatile. Enjoy it as written, topped with cheddar cheese and bacon, or with lox and reduced-fat cream cheese. Add some extra vegetables to your meal by serving with tomato wedges.
Ingredients
Olive oil
1 tsp
Button mushrooms
1¼ cup(s), chopped or sliced, thinly sliced
Cooking spray
2 spray(s)
Egg
4 large egg(s), lightly beaten
1% low fat cottage cheese
⅓ cup(s)
Fresh basil
¼ cup(s), chopped (plus extra for garnish)
Instructions
1
Heat oil in a medium nonstick skillet over medium-high heat. Cook mushrooms, stirring, until softened, 3 to 4 minutes. Transfer to a plate. Wipe pan clean with a cloth or paper towel.
2
Lightly coat same skillet with cooking spray and heat over medium heat. Pour in eggs and cook, without stirring, until golden underneath and just set on top, about 4 minutes (cover pan for last minute of cooking to help cook top).
3
Slide omelet onto a large piece of parchment paper. Sprinkle with mushrooms and dollop with cottage cheese. Sprinkle with basil. Using paper as a guide, roll up omelet to enclose filling. Cut into 6 equal slices.
4
Serving size: 3 omelet slices
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